Veal Chops With Tomato Orange Basil Sauce Recipes

Steps:

• Combine the first five ingredients; set aside. In a large skillet, brown pork chops in butter. Add orange juice mixture. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until a thermometer reads 160°. , Remove pork to a serving platter and keep warm. Combine cornstarch and cold water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Steps:

• Combine first 3 ingredients and 1 tablespoon orange peel in heavy small saucepan. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add cream and boil 1 minute. Set sauce aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt 1 tablespoon butter in heavy large skillet over medium heat. Season veal with salt and pepper. Sauté veal until just cooked through, about 4 minutes per side. Transfer to plates; keep warm.
• Reheat sauce over low heat. Whisk in remaining 4 tablespoons butter. Stir in tomato, sliced basil and remaining 1 tablespoon orange peel. Season to taste with salt and pepper. Ladle sauce over veal. Garnish with basil sprigs if desired.

Steps:

• Put 2 teaspoons of extra virgin olive on a plate; sprinkle white pepper on the extra virgin olive oil. Take the veal chop and lightly coat it on both sides with the extra virgin olive oil and white pepper mixture. Then grill or broil the veal chop to your preference. When the veal chop is cooked remove from heat. Set aside on a warm platter.
• Using a non stick pan heat the 1/4 cup of extra virgin olive oil add the garlic and let it brown for 3 minutes, add 8 ounces of water and 10 leaves of basil, stem and all. Add in 3 teaspoons of flour; let everything amalgamate and using a wooden spoon stir for 10 minutes to create the flavor of the sauce and thickness. After the sauce is ready remove from heat, strain and serve on top of the veal chop. Sprinkle with salt and pepper, if needed.

Steps:

• Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops.
• Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy.
• Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside.
• Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top.

Steps:

• Dredge the chops lightly with flour. In a large skillet, brown chops. Remove them and set aside. Add the onion and soften with the garlic and prosciutto.
• Return the chops to the skillet, overlapping them slightly if necessary. Add the basil (reserving some to garnish) and mushrooms and cook for 15 to 20 minutes, or until the chops are cooked. They should be pink in the middle.
• Remove the chops from the pan. Add the wine, salt and pepper and bring to a boil. Cook for two to three minutes. Return the chops to the pan, and heat through. Sprinkle with reserved basil and serve.

Steps:

• Preheat the oven to a moderate temperature.
• Squeeze the orange juice, and set aside.
• Grate a teaspoon of orange rind, and set aside.
• Dip the slices of veal in flour, then sauté until lightly browned on both sides.
• Transfer the veal to an ovenproof casserole dish, and set aside.
• Pour the orange juice and wine into the still-hot sauté pan.
• Let the orange juice and wine bubble for one minute.
• Add the soy sauce and orange zest, then pour the orange/wine sauce over the veal.
• Cover with foil and cook for 30 minutes.
• Remove the foil, add some freshly chopped chives and serve.

Steps:

• Heat the oil in a skillet, and sauté the chops very briefly to brown them lightly on both sides. Remove them from the pan.
• Fry the onion in the same oil until golden. Add the garlic and stir until the aroma rises. Then add the tomatoes and season with sugar, salt, and pepper.
• Return the chops to the pan and cook gently, turning them over once, for about 10 minutes, or until the meat is tender and the sauce is rich, adding a drop of water if it becomes too dry. Serve with chopped parsley on top.

Steps:

• In a bowl, combine the tomatoes, basil, parsley, red onion, salt and pepper, balsamic vinegar and about 2 tablespoons extra-virgin olive oil.
• Allow the tomatoes to sit for 10 minutes so that the salt will leach out the juice of the tomatoes.
• Heat a grill pan or outdoor grill to medium-high heat.
• Drizzle 2 tablespoons of extra-virgin olive oil on a plate.
• Place the chops on the plate and turn in the oil using tongs and season both sides liberally with salt and pepper.
• Once the grill is ready, add the chops and cook on the first side for 5 minutes.
• Before flipping, turn the heat down to medium or move to a little off the side of the grill for more indirect heat.
• Flip and cook them on the second side for 7 to 8 minutes, then remove the chops and let them rest covered with a tented piece of aluminum foil for about 5 minutes.
• Once the chops are cooked and rested, add the spinach and olives to the tomatoes and toss to coat.
• Serve the salad on or alongside the chops and spoon some of the tomato balsamic juice from the bottom of the salad bowl to top each chop.